First, We Brunch Cookbook by Rebecca Wellman

First, We Brunch - Cookbook Review

I have the pleasure today of introducing you to a new cookbook from Outlander Kitchen Cookbook photographer, Rebecca Wellman. First, We Brunch is a collection of recipes and stories from Victoria, BC, famed as the brunch capital of Canada.

Each one of Rebecca’s gorgeous photographs draw you further into the book, and brunch in Victoria. The recipes are sourced from some of Victoria’s best chefs and most popular restaurants. If you’re in Victoria, you’ll also love the shopping/ingredient section, as well as the chapter on where to get the best breakfasts to go!

In addition to brunch favourites like Eggs Benny and Scrambles, here’s a short list of the many recipes that caught my eye:

  • Selection of Eggs Benny and Hollandaise recipes
  • Prosciutto and Asparagus Brunch Sala
  • Chicken Waffles (topped with Eggs Benny)
  • Mussels with Homemade Sausage
  • Pulled Pork Pancakes
  • Brioche Cinnamon Buns

And there’s cocktails too! I’m intrigued by the Carried Away, with akavit and sherry, as well as a Corpse Reviver #2 (just because it sounds like a hangover elixir of the highest repute).

First, We Brunch (paperback) is available tomorrow, October 24, on both Amazon Canada and Amazon US, as well as the restaurants featured, and brick-and-mortar bookstores.

Rebecca and her publisher, have generously allowed me to share a recipe from the cookbook; Agrius’s recipe for their Smoked Ham Hock Terrine Tartine is below. I used a jar of store-bought sauerkraut instead of making my own, and the results were delicious. The terrine keeps for up to two weeks, and gets more delicious with age. Any leftovers after that can be stirred into a pot of split pea soup for an extra boost of body and flavour.

First, We Brunch - Terrine

Recipe and photo courtesy TouchWood Editions. Recipe by Agrius; excerpted by First, We Brunch by Rebecca Wellman © 2017

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